Prep: 20 minutes

Cook: 6-10 minutes

Ingredients

Clean Herbed Caesar Dressing
½ cup plain, low-fat yogurt
1 large clove garlic
¼ tsp anchovy paste or minced anchovy
1 handful basil leaves
1 Tbsp Dijon mustard
1 Tbsp fresh lemon juice
Dash hot sauce, such as Tabasco
Pinch each sea salt and freshly ground black pepper

1 tsp extra virgin olive oil
4×4-oz wild salmon filets, skin and pin bones removed
Pinch each sea salt and freshly ground black pepper
4 whole wheat pitas, halved to create “pockets”
4 cups romaine lettuce, cut into 1-inch pieces
2 to 3 tomatoes, sliced

Directions

Add all dressing ingredients to a food processor or blender and whirl until thoroughly blended. Transfer to a bowl or container and set aside. You will have extra dressing, which will keep in the fridge for up to one week.

Heat olive oil in a large nonstick skillet on medium high. Season salmon with a pinch of salt and pepper and place in skillet. Cook for about 3 minutes on each side for medium-rare to medium, or longer for more well done. Salmon that is left a little pink in the center (medium-rare to medium) will be more moist and tender and is safe to eat, but cook to your desired doneness. When salmon is finished cooking, remove and transfer to a cutting board.

Stuff pita pockets with romaine and tomato slices. Cut salmon filets in half, and nestle them into pitas. Drizzle 1 to 2 Tbsp dressing into each pita pocket. Serve immediately.

[Credit: The Gracious Pantry]